Recipes

Smoked salmon

Smoked Salmon Recipe

1 salmon fillet (about 2 pounds)
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 to 2 tablespoons Encore Woodland Liquid Smoke
Add lemon wedges for garnishing

 

Directions

1) Place salmon skin side down on a large tray and sprinkle brown sugar, salt and pepper. Drizzle with Encore Woodland Liquid Smoke. Cover and refrigerate 4-8 hours.

2) Drain and discard liquid marinade.

3) Heat up the BBQ grill and oil grill well. Cook salmon, skin side up, over high heat for 5-7 minutes. Flip it over and cook until the fish flakes easily with a fork, another 5-7 minutes. Transfer to a warm platter and serve immediately.

4) Garnish grilled salmon fillets with lemon wedges and serve with a lightly-dressed spinach salad.

 

Pulled pork sandwich

Pulled Pork Recipe

Ultimate Cheater Crockpot Pulled Pork Recipe

Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.

In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.

Makes 12 to 14 servings

 

5-6 lbs boneless Boston butt pork roast or other boneless country-style pork ribs
1/4 cup cheater basic dry rub (try Encore Woodland Meat Rub)
1/2 cup Encore Woodland Liquid Smoke
barbecue sauce of your choice
1 tsp black pepper
1 tsp garlic salt
add to taste Encore Woodland Hot Sauce Habanero

 

Pulled Pork and Liquid Smoke Recipe Directions

1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the Encore Woodland Liquid Smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 °F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 °F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue sauce.